Lemon Blueberry Protein Donut Holes
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EBT-Friendly: 100% of ingredients
From Ava Axelrood
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Bright, zesty lemon blueberry protein donut holes that are bursting with flavor! Made with blended cottage cheese and almond flour, then air-fried to golden perfection and dipped in a sweet vanilla glaze. The perfect high-protein, gluten-free treat for breakfast or any time of day.
Ingredients:
For the Donuts
- 3/4 cup cottage cheese (blended and smooth)
- 1 cup almond flour (add 1-2 tbsp more if batter is too wet)
- 1 egg
- 1 tbsp maple syrup
- 1 lemon (zested)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup frozen wild blueberries
For the Icing
- 1/2 cup Swerve confectioners sugar
- 1/4 tsp vanilla
- 1-2 tbsp A2 grass fed milk
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- In a bowl, whisk together almond flour, lemon zest, baking powder, baking soda, and salt.
- Add blended cottage cheese, egg, and maple syrup. Mix until a dough forms. If the batter is too wet, add 1-2 tablespoons more almond flour.
- Gently fold in frozen wild blueberries.
- Scoop about 2 tablespoons of dough and roll into balls.
- Preheat your air fryer to 350°F (175°C). Lightly spray the basket with non-stick cooking spray.
- Place the dough balls in the air fryer basket in a single layer, not overcrowding. Air fry for 6-8 minutes, until golden brown.
- Remove from the air fryer and let cool completely on a wire rack.
- Make the icing: In a small bowl, whisk together Swerve confectioners sugar, vanilla extract, and A2 grass-fed milk until smooth.
- Dip each cooled donut hole into the icing. Let set for 10-15 minutes before serving. Enjoy!
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